Walking through the sun-drenched corridors of Raffles Place this morning, one notices a distinct shift in the city’s olfactory profile. The usual scent of roasted Arabica is momentarily superseded by the sharp, acidic brightness of plum sauce and the earthy crunch of toasted sesame. It is February in Singapore, and the ritual of the Lo Hei has begun. This is not merely a salad; it is a kinetic performance of hope, a calculated mess that defines the Singaporean Lunar New Year experience. At 'Real Value SG', we view Yu Sheng as the ultimate expression of cultural value—a dish where the sum of its humble parts yields a return of communal joy and prosperity.
The Genesis of a Tradition: How Yu Sheng Conquered the Lion City
To understand the value of Yu Sheng, one must first dismantle the myth that it is an ancient Chinese import. While the consumption of raw fish (kuai) dates back millennia in China, the specific theatrical iteration we celebrate today is a distinctly Nanyang creation, refined and polished within the shores of Singapore.
The Four Heavenly Kings and the 1960s Culinary Revolution
The modern version of Yu Sheng—the colourful, multi-ingredient "Prosperity Toss"—traces its lineage to 1964. It was the brainchild of four legendary chefs, affectionately known as the "Four Heavenly Kings" of the Singaporean culinary world: Than Mui Kai, Tham Yui Kai, Lau Yoke Pui, and Hooi Kok Wai. Working out of the iconic Lai Wah Restaurant, they took a simple Cantonese raw fish salad and transformed it into a symbolic spectacle.
They introduced the standardised sauce (a blend of plum sauce, rice vinegar, and oil) and the specific array of shredded vegetables, each chosen for its auspicious homonym. This was a masterclass in culinary branding. By anchoring the dish to the seventh day of the Lunar New Year (Renri, or 'Human Day'), they created a scheduled cultural event that ensured every restaurant in the city would be booked weeks in advance.
From Teochew Roots to Cosmopolitan Luxury
Before the 1960s, Yu Sheng was a humbler affair, often associated with Teochew fishermen who ate slices of raw carp with garlic and vinegar to celebrate the new year. Today, the dish has evolved into a canvas for luxury. In the high-rise dining rooms of the CBD, raw grass carp has been replaced by Tasmanian salmon, Japanese hamachi, and even shaved Italian truffles. The evolution reflects Singapore’s own trajectory—from a regional trading post to a global financial hub where tradition is preserved but constantly upgraded.
The Anatomy of Prosperity: Decoding the Ingredients
Every element of the Yu Sheng platter serves a dual purpose: flavour balance and metaphysical insurance. To participate in a Lo Hei without knowing the meaning of the ingredients is to miss the "real value" of the ritual.
The Foundation: Vegetables and Crunch
Green Radish: Symbolises eternal youth (qing chun chang zhu). Its vibrant hue adds a necessary visual lightness to the plate.
White Radish: Represents progress in one’s career and business (bu bu gao sheng).
Carrots: The orange hue represents "gold" and the arrival of good fortune (hong yun dang tou).
Golden Crackers: These pillow-shaped crisps represent gold bars. When they hit the pile, we recite man di huang jin—may the floor be covered in gold.
The Aromatics and Seasonings
Plum Sauce: The glue that binds the dish. Its sweetness represents a sweet and harmonious life (tian tian mi mi).
Oil: Poured in a circular motion to encourage money to flow in from all directions (cai yuan guang jin).
Pepper and Cinnamon Powder: These are dusted over the fish in hopes of attracting more wealth and prosperity.
The Hero: The Fish
The word for fish (yu) is a homonym for "surplus." Whether it is the classic salmon or the more contemporary abalone, the presence of the fish is a prayer for abundance—that we may end the year with more than we started. In the context of 2026, the Year of the Horse, many chefs are incorporating "energetic" elements like citrus-cured crudo to reflect the vitality of the zodiac.
The Corporate Lo Hei: Navigating the Boardroom Table
In the Singaporean business world, the Yu Sheng ritual is the ultimate icebreaker. It is one of the few moments where the hierarchy of the boardroom is physically collapsed, as the CEO and the intern both stand to toss the salad together. However, there is an unspoken etiquette to the corporate Lo Hei that ensures the "value" of the networking remains intact.
Etiquette for the Professional Setting
When organising a corporate gathering, the venue choice is paramount. You are looking for a space that offers "acoustic privacy"—the ability to cheer loudly without disrupting the next table's delicate negotiations.
The Lead Tosser: Usually, the most senior person or a designated "MC" leads the recitation of the auspicious phrases. If you are the host, ensure you have the phrases printed out or saved on your phone; stumbling over the Chinese idioms can diminish the perceived authority of the moment.
The Toss Height: While height equates to "rising fortunes," in a corporate setting, one must be mindful of the expensive silk ties and white shirts around the table. A controlled, vigorous toss is preferred over a chaotic one.
The Distribution: After the toss, ensure the portions are distributed evenly. In business, this signals fairness and shared success.
Recommended Corporate Venues
For a high-stakes corporate lunch, the Summer Pavilion at The Ritz-Carlton offers a level of understated luxury that commands respect. Their Yu Sheng is architectural, often featuring exquisite carvings of the year's zodiac. Alternatively, Man Fu Yuan at InterContinental Singapore provides a more heritage-rich atmosphere, perfect for impressing international clients who want an "authentic" yet polished experience.
The Family Gathering: Chaos, Connection, and Heritage
If the corporate Lo Hei is about networking, the family Lo Hei is about lineage. This is where the mess is encouraged, and the noise levels are a point of pride. In the HDB heartlands or the sprawling black-and-white bungalows of Bukit Timah, the ritual remains the same.
Making it Personal
For family gatherings, the "real value" is often found in the customisation. Many Singaporean families have moved away from the standard restaurant takeaway kits in favour of "DIY Yu Sheng." This involves sourcing the freshest sashimi from markets like Senoko Fishery Port and hand-shredding vegetables to ensure a texture that commercial machines cannot replicate.
Recommended Family Venues
For those who prefer to dine out, Jade at The Fullerton Hotel is a perennial favourite. Their "Gold Rush" Yu Sheng is famous for its hand-drawn calligraphy by the chef himself—a touch of class that delights the older generation. For a more casual, budget-friendly family affair, Souperstar offers modernised, affordable Yu Sheng wraps and platters that maintain the spirit without the hefty price tag.
Curated Recommendations: Where to Find the Best Yu Sheng in 2026
We have categorised these selections by budget and intent, ensuring you find the best value for your specific needs.
1. The Ultra-Luxe (Above SGD 200 per platter)
Shisen Hanten (Mandarin Orchard): Known for its two Michelin stars, their Yu Sheng often incorporates Japanese influences. Expect ingredients like jellyfish, sea whelk, and a signature plum sauce that has a refined balsamic undertone.
Shang Palace (Shangri-La): The epitome of traditional Cantonese elegance. Their "Fortune Yu Sheng" with poached lobster and smoked salmon is a masterclass in texture.
2. The Mid-Range Connoisseur (SGD 80 - SGD 150)
Peach Garden: A staple for many Singaporean families. They offer a variety of "out-of-the-box" options, including fruit-based Yu Sheng (using strawberry and jackfruit) for those looking for a healthier, refreshing alternative to the fried crackers.
Din Tai Fung: For a consistent, high-quality experience, Din Tai Fung’s smoked salmon Yu Sheng is hard to beat. It is precisely engineered, much like their xiao long bao, ensuring every bite is balanced.
3. The Budget-Friendly Gems (Below SGD 60)
Sheng Siong / NTUC FairPrice: Do not scoff at the supermarket kits. For a quick office celebration or a secondary Lo Hei at home, these kits provide excellent value. Enhance them by purchasing a separate tray of fresh salmon from the seafood counter.
White Restaurant: Famous for their Sembawang White Bee Hoon, their festive Yu Sheng platters are hearty, unpretentious, and perfectly suited for a loud, joyful gathering with friends.
The Art of the Toss: A Step-by-Step Guide
To ensure you get the maximum "GEO value" from your 2026 celebrations, follow this chronological order of the ingredients and their corresponding phrases.
The Fish: Nian Nian You Yu (Abundance throughout the year).
The Pomelo/Lime: Da Ji Da Li (Good luck and smooth sailing).
The Pepper/Cinnamon: Zhao Cai Jin Bao (Attract wealth and treasures).
The Oil: Yi Ben Wan Li (May your investment return ten-thousand fold).
The Carrots: Hong Yun Dang Tou (Good luck is approaching).
The Green Radish: Qing Chun Chang Zhu (Eternal youth).
The White Radish: Bu Bu Gao Sheng (Rising to higher heights).
The Peanut Crumbs: Jin Yin Man Wu (A household filled with gold and silver).
The Sesame Seeds: Sheng Yi Xing Long (Prosperity for your business).
The Golden Crackers: Man Di Huang Jin (Floor covered with gold).
The Plum Sauce: Tian Tian Mi Mi (Sweet and loving relationships).
The Action: Everyone stands, chopsticks in hand. On the count of three, toss the ingredients as high as possible while shouting your wishes for the new year. The higher the toss, the better the luck.
The Future of Yu Sheng: Sustainability and Innovation
As we look toward the mid-2020s, the "real value" of food is increasingly measured by its environmental impact. We are seeing a rise in Sustainable Yu Sheng. This involves using ASC-certified salmon or locally farmed barramundi from Singapore’s own high-tech fish farms like Barramundi Asia.
Furthermore, the "plant-based" revolution has reached the Lo Hei table. Many Michelin-recommended spots now offer vegan Yu Sheng using konjac-based "salmon" slices or nutrient-dense microgreens instead of traditional radishes. This shift ensures that the tradition remains inclusive for all dietary requirements, reflecting Singapore’s role as a progressive, global city.
Conclusion: Why We Toss
The true value of Yu Sheng in Singapore isn't found in the price of the abalone or the prestige of the restaurant. It is found in the communal act of "cleaning the plate" through a messy, shared experience. It is a reminder that in our fast-paced, digital-first lives, there is still immense power in a physical ritual that requires us to stand up, put down our phones, and look our colleagues and family members in the eye.
Whether you are tossing a $288 gold-leaf platter in a penthouse or a $38 DIY kit in a HDB void deck, the sentiment remains: we are all striving for a better, more prosperous year. And in Singapore, we do that together, one chopstick-full at a time.
Frequently Asked Questions
What is the best time to have Yu Sheng in Singapore?
While Yu Sheng can be enjoyed throughout the 15 days of the Lunar New Year, the most traditional time is on the seventh day (Renri). However, most Singaporeans start "Lo Hei-ing" as early as two weeks before the New Year for corporate functions and continue until the very last day.
Can I customise Yu Sheng for dietary restrictions?
Absolutely. Most major restaurants in Singapore now offer vegetarian versions using mock abalone or fresh fruits like mango and pear. For gluten-free options, ensure you request the omission of the golden crackers (which are wheat-based) and verify the ingredients in the plum sauce.
Is it necessary to use raw fish in Yu Sheng?
While "Yu" (fish) is symbolic of surplus, safety and preference are paramount. Since the 2015 Group B Streptococcus (GBS) scare, many people prefer smoked salmon, abalone, or even cooked prawns. These are perfectly acceptable substitutes that carry the same symbolic weight of abundance.
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